Thaw the puff pastry, if needed. Cut 2 rectangles out of 1 half, reserve the other for another day. Slice the olives in thirds and cut the ham into small pieces.
Lay the cut pastry on a baking sheet. With a dull knife (butter knife) lightly etch around the pastry, 1/3" (.75cm) from the edge. Divide the mascarpone and spread evenly within the etched lines. Arrange the ham and olives on the mascarpone and sprinkle the cheese on top.
Bake, 425F (215C) for 12 - 15 minutes, until golden brown. Remove and serve.

Chicken with Mascarpone and ShallotsPreparation and cooking time: 45 minutesI occasionally find a chicken recipe that leans more toward the decadent than the healthy and reserve it for a Saturday dinner (rather than a Monday). This is loosely based on a recipe I saw years ago in Cooking Light magazine. I cut the chicken breasts in half, but you can leave them whole if you prefer.

Mix mustard, vinegar, wine and thyme. Cut chicken breasts in half, the short way, and put in a small dish or larger zip-lock bag. Add mustard mixture and allow to marinade for at least 10 minutes, but up to an hour. Peel shallots and garlic, leave whole. Slice the Prosciutto.
Heat oil in nonstick skillet. Add Prosciutto, shallots and garlic. Sauté over medium heat until all is slightly browned, about 10 minutes. Remove chicken from marinade and add to skillet. Reserve marinade. Sauté the chicken 5 minutes per side. (They won't really brown, but it starts them cooking.) Add the reserved marinade, parsley, bay and chicken stock. Stir to combine, cover, reduce heat slightly and simmer for 20 minutes. To finish: Remove chicken, shallots and garlic to a small platter and keep warm. Remove and discard bay leaves. Dissolve cornstarch in water. Stir cornstarch into stock to thicken. When hot and bubbling again, turn off heat and add mascarpone, stirring well. Spoon sauce over chicken and shallots, serve.

Quinoa Preparation and cooking time: 20 minutes Quinoa is very high in protein and "contains a balanced set of essential amino acids for humans, making it an unusually complete food" according to Wikipedia. It's also easy to cook and tasty - what more could we want? You can substitute Basmati or Jasmine rice.

Cut cauliflower into pieces, put in steamer and steam over water for 10 - 15 minutes until fork-tender. Remove from pan and empty water. Put oil into same pan. Add paprika and chives and sauté 1 minute. Add stock and heat through. Pour over cauliflower. Toss to coat and serve.